Braised Short Ribs With Garbanzo Beans And Raisins

Braised Short Ribs With Garbanzo Beans And Raisins
Braised Short Ribs With Garbanzo Beans And Raisins

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • GARBANZO BEANS:

  • 1 1/2

    cups dried garbanzo beans

  • 1

    tablespoon extra-virgin olive oil

  • 1

    medium onion quartered

  • 1

    celery stalk halved

  • 1

    medium carrot halved

  • 4

    large fresh rosemary sprigs

  • 4

    large fresh thyme sprigs

  • 1

    teaspoon salt

  • 1/2

    cup raisins

  • SHORT RIBS:

  • 8

    meaty short ribs - (3" to 4" long)

  • 2

    tablespoons vegetable oil

  • 1

    small onion chopped

  • 1

    small carrot chopped

  • 1

    celery stalk chopped

  • 5

    large fresh thyme sprigs

  • 3

    garlic cloves unpeeled

  • 3

    cups low-salt chicken broth

  • 1/2

    cup Sherry wine vinegar

  • 2

    fresh tarragon sprigs

  • 8

    hot cherry peppers from jar drained, left whole

Directions

For Garbanzo Beans: Place beans in large saucepan. Add cold water to cover by 2 inches and bring to boil. Remove from heat; cover and let stand 1 hour. Drain beans. Heat oil in same pan over medium-high heat. Add onion, celery, and carrot; sauté until vegetables begin to brown, about 10 minutes. Add rosemary and thyme. Return beans to pan. Add enough cold water to cover by 2 inches and bring to boil. Reduce heat to medium-low. Simmer beans uncovered until almost tender, about 45 minutes. Add 1 teaspoon salt. Continue to simmer until beans are tender, stirring occasionally and adding more water to keep covered if necessary, about 45 minutes longer. Add raisins; season beans with pepper. Cool. (Can be made 1 day ahead. Cover and chill.) For Short Ribs: Preheat oven to 350 degrees. Sprinkle short ribs on all sides with salt and pepper. Heat oil in heavy large wide ovenproof pot over medium-high heat. Add short ribs in single layer and brown on all sides, about 12 minutes. Transfer ribs to plate. Add onion, carrot, celery, 2 thyme sprigs, and garlic to pot. Sauté until vegetables brown, about 10 minutes. Return ribs to pot in single layer, meat-side down. Add broth, vinegar, tarragon sprigs, and remaining 3 thyme sprigs and bring to simmer (broth will not cover ribs). Bake uncovered until ribs are tender, about 1 hour 45 minutes. Using oven mitts, transfer short ribs to stove top. Tilt pot; spoon off fat from surface. Drain bean-raisin mixture. Add cherry peppers and drained bean-raisin mixture. Simmer until sauce thickens slightly, about 15 minutes. Season with salt and pepper. Transfer to bowl. This recipe yields 4 servings.

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